Squash and sweet red pepper soup
Serves : 8 à 10 | Preparation time : 30 minutes | Cooking time : 35 minutes.
Preparation
Soup
- 3 large sweet red peppers
- 2 yellow onions, finely diced
- 2 tablespoons (30 ml) olive oil
- 2 pepper squash or butternut squash (minimum 2 pounds each)
- 1.5 litres (6 cups) vegetable or chicken broth
- 1/2 teaspoon (3 ml) salt
Garnish
- 1/2 pepper squash or butternut squash – peeled, seeded and cut into small (1 cm) cubes
- 2 tablespoons (30 ml) olive oil
- 1 teaspoon (5 ml) sweet paprika
- 1/2 teaspoon (3 ml) salt
- Pepper and micro greens (sprouts) to taste
Cooking
Soup
- Turn on broiler and place peppers on a cooking sheet.
- Broil peppers, turning regularly, until skin of peppers blackens and puffs up.
- Transfer into a bowl, cover with plastic wrap and allow to cool.
- Peel and remove pepper seeds, ribs and stems.
- In a large pot, at medium heat, cook onions in the oil until golden.
- Add the pieces of squash, the peppers and the broth.
- Salt and bring to a boil.
- Allow to simmer for at least 35 minutes or until squash is very tender
- Allow to cool slightly before reducing to a puree using a blender.
- Correct seasoning or quantity of broth and serve hot.
Garnish
- While soup is simmering, prepare the squash garnish.
- Preheat oven to 425°F and line a baking sheet with parchment paper.
- Mix squash cubes with the olive oil, paprika and salt and transfer to cooking sheet.
- Bake them in the oven for 15 to 20 minutes, until pieces are nicely golden.
- Reserve to decorate soup, adding the sprouts as you serve.
Enjoy!
Illustrée par Valentine Leclerc-Anderson — valentineillustrates.com
J u l i e Z y r o m s k i — Gastronome
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Julie Zyromski36 Posts
Gastronome et productrice de vins à Rivière-Rouge, QC, elle est auteure de Saisons : La table végane ainsi que co-créatrice de Meadow & Land. Gastronome and wine producer in Rivière-Rouge, QC. She is the author of Saisons: La table végane and co-creator of Meadow & Land.
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